Chinese recipes

Chapter 9: SHRIMPS AND MUSHROOMS

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

SHRIMPS AND MUSHROOMS

1 lb. fresh shelled shrimps
1 lb. fresh mushrooms
¼ lb. bamboo shoots, sliced thin
Cornstarch
small piece ginger, pepper,
salt and soy bean sauce

Fry shrimps in a red hot frying pan, which has been greased with a little vegetable oil or lard, until shrimps turn red. Place in a hot pan, which has been greased with vegetable oil or bacon fat, finely chopped ginger, mushrooms and bamboo shoots; fry until tender. Remove the cooked mushrooms and use drippings with cornstarch to make a medium gravy, season with pepper, salt, and soy bean sauce. Add shrimps, cooked mushrooms and bamboo shoots.